Recipe courtesy of Damaris Phillips
Recipe courtesy of Damaris Phillips
Episode:
A Cocktail Party, Y'all
Spiced Nuts
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 604
- Total Fat
- 50 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 256 mg
- Level: Easy
- Total: 45 min
- Active: 15 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 604
- Total Fat
- 50 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 256 mg
Ingredients
Directions
- Preheat the oven to 250 degrees F.
- In a bowl, whisk the egg white until thick and frothy. Add the sugar, ras el hanout and salt and stir to combine. Add the cashews, pecans, pistachios and walnuts and stir to coat with the egg white mixture.
- Using a slotted spoon, transfer the nuts to two baking sheets. Bake until golden brown and crunchy, 25 to 30 minutes, stirring halfway. Cool and store in an airtight container for up to two weeks.
